I never used to like cabbage.

Somehow, at this time of year though, every year, I find myself making dishes with cabbage. From side dishes, to soups, to pasta dishes. They all taste good, they all have a really homey, comfort kind of feel, and they are all all delicious.

There are lots of different kinds of cabbage.  I do not profess to know them all, nor have I studied them, my experience has been with white and red cabbage which have tight leaves and heads that are far too large to use in any reasonable length of time, unless of course you go on a cabbage diet for a week. But what the heck, a head of cabbage is not very expensive.

Then there is savoy cabbage, it’s round like the white cabbage, but it has curly, looser leaves different than the traditional white/red cabbage and it has a lot more personality. Then there are others.

Some are more suited to certain kinds of dishes than others. For instance, savoy cabbage is favored for stuffed cabbage, the white cabbage is favored for caramelized cabbage as well as some cabbage soups as it holds up when cooked.

This year’s fascination included a soup, a side and a pasta. I still have to make sweet and sour cabbage soup and caramelized cabbage, but these will have to wait until next season.

In the meantime, try these if you get into the same mood.

Savoy and Cauliflower Gratin

Rustic Savoy Cabbage and Potatoes

Sweet and Peppery Caramelized Cabbage Pasta

Colcannon – The Irish Inspired Mashup

I have one other, which can be made with kale or cabbage (although kale is part of the cabbage family) but its more about the pork chops then the kale. Au Naturele Pork Chops. But have no fear, I have included the kale recipe with the pork chops and both are worth the effort!

 

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